This 3 ingredient vegan black bean dip recipe is going to become your new favorite afternoon snack or party food!
This healthy black bean dip recipe is so simple to make and takes less than 5 minutes!
Why you will love this black bean dip
- Easy to make! All you need is a food processor or high speed blender to make this vegan black bean dip! It takes about 5 minutes total to have the best vegan bean dip to dip your chips or veggies into.
- Versatile – Make this healthy black bean dip as a simple snack at home to dip your chips, crackers or veggies in or make a large batch to take to your next office party or cookout. This black bean vegan dip can also be used on tacos or as part of your burrito bowls or taco salads.
- Simple ingredients – all you need is black beans, salsa and spices to make the best black bean dip!
- Organic black beans – for this recipe you can use canned black beans or make your own black beans from dried beans. I love making my own black beans using the Instant Pot and always have those on hand. I find that organic beans are easier for me to digest and since they are still very budget friendly, I highly suggest using them if they can fit into your budget. Be sure to rinse and drain the liquid the beans are packed in or cooked in, as that can cause distress when digested.
- Salsa – the salsa adds so much flavor and is what controls the heat in this recipe. If you love a spicy vegan black bean dip, use a medium or hot salsa. If you want this to be more friendly to everyone (include kids), you should probably use a mild salsa. You can always add a shake of red pepper flakes to your own serving.
- Spices: Cumin, salt (if needed) – the cumin adds a smoky flavor to the black bean dip and I think really rounds out the flavors. If your salsa is not salty, add salt to the dip as well to ensure all the flavors really pop.
How to make vegan black bean dip
Add the black beans to a food processor and process on high until the beans make a thick puree.
Add the salsa and cumin and process until smooth.
Taste and if needed add the salt.
Serve room temperature, hot or cold with your favorite sliced veggies or chips.
- You can control the spiciness of this dip by the salsa you use! For a more mild flavor, choose a mild salsa, but if you are like me and enjoy a little heat, make sure you use a medium or hot salsa since the beans do help mellow out the spice a bit.
- This vegan black bean dip is so versatile and can be used as a dip, on sandwiches, on tacos, taco salads, in burritos and burrito bowls or any way you would usually use hummus in recipes. It’s thick and creamy and so delicious!
- Be sure to rinse and drain the black beans (whether canned or cooked at home) as the soaking liquid can cause digestion issues. I like to let the black beans soak in fresh water for 1-2 minutes to really ensure all the soaking liquid has been removed.
Meal prep tip
Make your veggies more fun by making one or two dips or hummus flavors for the week!
Once the food processor is out and you are committing to cleaning it, you might as well get some use out of it! After you make one dip/hummus/sauce, quickly wash it out with hot water and use it again. This way you get the most out of your time when you finally clean it at the end.
Here are some other healthy hummus or dip recipes to try:
Common questions for making healthy bean dip
To save money, I prepare my own dried black beans at least once a month! The steps could not be easier, and preparing them myself ensures that I get to control the quality and the ingredients! You won’t have to worry about BPA from the lining of the cans or added sodium!
1. Rinse the black beans and pick through to make sure there aren’t any rocks or debris.
2. After rinsing, place the black beans in a large bowl and cover with at least 2-3 inches of water. Add in 1 tablespoon of apple cider vinegar. Let sit overnight to soak (6 hours or more).
3. In the morning, rinse the black beans (this water has all the lectins and gas producing compounds, so be sure to rinse the beans well).
4. Add the rinsed black beans to a pressure cooker or slow cooker. Cover the beans so there is at least 1 inch of water over them. Do not add any salt.
– In the pressure cooker, I use an InstantPot, secure the lid and set it to seal. Cook for 6-8 minutes depending on how full the pot is. Let naturally release (or quick release after 10 minutes).
– In the slow cooker, add the lid and cook for 8 hours on low or 4 hours on high.
5. After cooking, I prefer to drain the liquid and add new water to the beans if they will be sitting in the fridge for an extended period (over 2 days).
6. You can also drain the liquid and freeze the beans for later use!
You can use white beans (cannellini beans, great northern white beans, navy beans), pinto beans or kidney beans in place of the black beans to make this healthy bean dip. You could also use cooked green or brown lentils.
Using chickpeas will create a texture will be slightly different than using black bean, so they would not be my first choice.
Red lentils are too mushy so I do not recommend using those to make this vegan bean dip.
You can store leftover black bean dip in the fridge for up to 5 days in a well sealed container. You can also store leftover vegan bean dip in the freezer for up to 3 months in a freezer safe bag or container. Defrost in the fridge.
If you love this recipe, you should try
3 Ingredient Black Bean Dip Recipe$1.77 Recipe/$0.30 Serving
Guided Recipe Video
- Add the black beans to a food processor and process on high until the beans make a thick puree.
- Add the salsa and cumin and process until smooth.
- Taste and if needed add the salt.
- Serve room temperature, hot or cold with your favorite sliced veggies or chips.